Roasted pumpkin and bean soup
SmartPoints® value per serving
1 medium, finely chopped
1000 g, roasted
Canned borlotti beans, rinsed, drained
230 g, (1 x 400g can)
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
- Add pumpkin, beans and 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, partially covered, for 10 minutes.
- Using a food processor or stick blender, process soup until smooth (add extra water if you prefer a thinner consistency). Season with pepper. Return soup to medium heat and cook, stirring, until heated through. Serve.
SERVING SUGGESTION: Chopped fresh coriander and wholegrain bread (contains gluten). TIPS: Korma curry paste is a mild Indian-style curry paste. Find it in the Asian or Indian food section of most supermarkets. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat soup in the microwave or in a saucepan on the stovetop, adding a little extra water if too thick. Add it: ¼ cup (60ml) light coconut milk to soup in Step 3. Swap it: Korma curry paste for Thai red curry paste.